Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
West Coast Seafood Salad with BC Geoduck
West Coast Seafood Salad with BC Geoduck
Ingredients (Serves 4)
- 1 small geoduck
- 1 small onion, finely sliced
- 250 mL (1 cup) rice vinegar
- 30 mL (2 tbsp) sugar
- 10 mL (2 tsp) salt
- 1 large Mango, peeled, cut into 1.25 cm (1/2") by 7.5 cm (3") baton
- 1 apple (Gala or Fuji), peeled and cut into 0.5 cm (1/4") by 7.5 cm (3") julienne
- 1/2 each carrot and Japanese or English cucumber, peeled and cut into 0.5 cm (1/4") by 7.5 cm (3") julienne
- 250 mL (1 cup ) mesclun greens, tightly packed
- 12 pieces Dungeness crab leg meat
- 12 large steamed mussels, shells removed
- 2 shiso leaves, finely shredded
- 8 canola flowers, steamed (optional)
Method
Cut siphon section from geoduck and blanch in salted boiling water for 15 seconds to loosen outer skin. Immerse in ice water bath, peel off skin, rinse well and dry. Slice thinly into 0.5 cm (1/4") slices.
In a non-reactive mixing bowl, mix together sliced onion, rice vinegar, sugar and salt. Add sliced geoduck and mix well. Cover tightly with plastic wrap and refrigerate for 6 hours minimum or overnight.
To Assemble
In a mixing bowl, combine mango, apple, carrot, cucumber and mesclun salad; add a small amount of geoduck marinade and toss well. Divide and pile a portion of the greens onto four serving plates and top with a portion of mango, apple, carrot and cucumber mixture. Add Dungeness crab meat and mussels to geoduck and marinade, toss well then arrange on top of each salad. Garnish with shredded shiso and canola flowers and serve.
Courtesy of Hidekazu Tojo - Tojo's Restaurant Vancouver, B.C. Copyright 2006
